Prep Time: 15 mins.
Cook Time: 30 mins.
With the crispness in the air, I’m saying goodbye to the summer and welcoming the fall, and of course, the winter season.
Nobody likes to go through all the trouble of making piecrust, so here’s a super easy substitute for non-bakers and a great Thanksgiving dessert recipe idea that can be made in advance.
Seriously, they’re yummy, and it only takes a few minutes to put them together. Also, they are much healthier than traditional apple pie.
Enjoy them warm with vanilla non dairy ice cream!
Apple Pie Burritos
- 3 Granny Smith apples, cored, peeled and diced
- 2 tablespoons apple juice
- 1 cup brown sugar or Stevia
- 1 tablespoon cinnamon
- Juice of 1/2 lemon
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- ½ cup chopped walnuts
- 1 tbsp. vanilla extract
- 1/2 tsp ground ginger
- Dash of Nutmeg (optional)
- Six 12- inch flour tortillas
*Cinnamon Sugar Topping:
½ tsp ground cinnamon
2 Tbsp brown sugar or Stevia
2 Tbsp plain nondairy milk of your choice- I used almond
1. Preheat oven to 375°F.
2. Place diced apples in a pot with apple juice, brown sugar and cinnamon.
3. Bring to a boil and then simmer until the apples are beginning to break down and thicken, about 15 minutes.
4. Stir in lemon, flour, cornstarch, chopped walnuts, vanilla extract, ground ginger and nutmeg (optional).
5. Lay each flour tortilla on a large plate and place a large spoonful of the apple mixture in the approximately center of your partially folded tortilla, leaving plenty of room on the ends so that he mixture won’t spill out once it's folded up. Don't overfill the tortilla.
6. Fold in the sides and then roll up the burrito tightly.
7. Press and crease the end of the tortilla as you finish rolling it up.
8. Brush the top of the burrito with the almond milk and then sprinkle with the cinnamon and brown sugar.
9. Make two small slits in the middle of each burrito to let steam escape (a steak knife works great for this)
10. Repeat 5 more times with the remaining tortillas.
11. Place on a baking sheet seam side down (slits side up) and bake until crispy and golden, about 15-20 minutes.
Tip: Before rolling burritos, make sure your tortillas are ready to be folded. A cold tortilla is likely to crack. They should be warm and moist.